The Red

Name: The Red
Cook time: 90 min
Yield: 27.0 l
Ingredients: 2.50 kg Pilsner (2 Row) Bel; 2.00 kg Wheat, Flaked; 0.50 kg Wheat Flour; 0.40 kg Oats, Flaked; 1.50 kg Fruit - Cherry Sweet; 2.50 kg Fruit - Cherry Regular; 20 g Saaz Hops - 60 mins Boil; Belgian Wit Ale WLP400; Lactobacillus Starter undefined; 10 g Coriander Seed; 10 ml Chamomile

Mixed-Fermentation Sour Beer by twoheaded

Recipe Stats

Brewer:

twoheaded

Type:

All Grain

Boil Time:

90 min

Batch Size:

27 l

Boil Size:

33 l

Efficiency:

70.0 %

1.047

1.02 - 1.09

1.017

1 - 1.016

ABV

4.0

2.0 - 10.0

IBU

7.9

5.0 - 50.0

EBC

3.9 - 98.4

Recipe does not conform to the Mixed-Fermentation Sour Beer style

Notes

Mash => Filtration => Boil 10 mins => 2 days of wild lactobacillus fermentation on temp ~40°C => Boil 90 mins => Yeast fermentation

Fermentables

Name	Type	Color (EBC)	Amount	%
Pilsner (2 Row) Bel	Grain	3.9	2.5 kg	26.6 %
Wheat, Flaked	Grain	3.2	2 kg	21.3 %
Wheat Flour	Grain	2	0.5 kg	5.3 %
Oats, Flaked	Grain	2	0.4 kg	4.3 %
Fruit - Cherry Sweet	Adjunct	0	1.5 kg	16.0 %
Fruit - Cherry Regular	Adjunct	0	2.5 kg	26.6 %
Total:			9.4 kg

Hops

Name	Type	Alpha	Use	Time	Amount
Saaz	Aroma	4.0 %	Boil	60 mins	20 g
Total:					20 g

Yeasts

Name	Laboratory	Type	Form	Attenuation
WLP400 Belgian Wit Ale	White Labs	Wheat	Liquid	76 %
Lactobacillus Starter	Home	Ale	Liquid	0 %

Other Ingredients

Name	Type	Use For	Use	Time	Amount
Coriander Seed	Spice	Belgian Wit	Boil	5 mins	10 g
Chamomile	Spice	Witbier	Boil	5 mins	10 g

Mash

Step Name	Type	Temp	Time
Protein	Temperature	55°C	10 min
Saccharification	Temperature	72°C	30 min
Mash-out	Decoction	78°C	10 min